This site requires JavaScript for certain features to work, but this
is not enabled on your browser. If you are unable to use JavaScript
on your browser, you can place your order by contacting our
Customer Sales and Support Centre by free phone on 0800 1 88884 or
by email at
customersupport@waitrose.co.uk

Spanish pardina lentils are incredibly nutty, and they hold their shape well during cooking. Puy lentils would also work well here. If you can’t find goat’s curd, a young, fresh goat’s cheese will also do the trick nicely, as long as it’s not overpowering; you want all the subtle flavours of this dish to shine through. If you have not tried wild garlic leaves before, now is the time. They grow in abundance in damp woodland and along stream banks all over the British Isles. They will add a fresh edge with a mild garlic hit to any dish, so if you see them growing, gather some up. Alternatively, you could substitute salad onion leaves or even spinach with an extra crushed garlic clove.

Preparation time:
15 minutes

Cooking time:
30 minutes

Total time:
45 minutes

Serves:
6 as a tapa

Ingredients

1 tbsp olive oil

1 small onion, finely chopped

1 small carrot, finely chopped

1 small celery stalk, finely chopped

1 garlic clove, crushed

150g pardina or puy lentils

2-2&frac12 tsp smoked paprika

6 wild garlic leaves, washed, stems removed and roughly chopped

100g goat's curd or soft goat's cheese

Method

Place a saucepan over a medium heat and add the olive oil, onion, carrot, celery and garlic. Cook, stirring, for 8–10 minutes, until tender but not coloured. Add the lentils and stir well to coat with the oil and mix into the vegetables. Season well and add 1–11/2 tsp smoked paprika, to taste.

Pour over about 450ml cold water to cover the lentils, and bring to the boil. Turn down to a simmer, cover and cook for 20 minutes, until the lentils are just cooked but still have bite.

Drain well in a colander. Return to the heat in the same pan and add the garlic leaves. Check the seasoning, then add the goat’s curd. Heat through for a minute to wilt the leaves.

Divide the lentils between plates and sprinkle with some more smoked paprika before serving.